Psari savori (fish fillets with tomato and wine (see dirs

4 servings

Ingredients

Quantity Ingredient
8 Porgy fillets; (each about
;4 ozs.) or any other firm
;lean, white fish fillets
1 teaspoon Salt
½ cup Flour
1 cup Olive oil
4 mediums Tomato; peeled, seeded and
;finely chopped, or 1 1/2 c
;drained, canned tomatoes
1 teaspoon Tomato paste
3 tablespoons Red wine vinegar
½ teaspoon Garlic; finely chopped
1 large Bay leaf; crumbled
1 teaspoon Salt
Black pepper; freshly ground

Directions

Name; Fish Fillets with Tomato and Wine Vinegar Sauce Pat the fish fillets completely dry with paper towels. Sprinkle them on both sides with the salt, coat them with the flour and shake vigorously to remove the excess. In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it.

Drop 2 or 3 fillets into the hot oil and cook for about 2 minutes on each side, turning them over with a wide metal spatula. Transfer the fillets to paper towel to drain, and fry the remaining fish. Then arrange them in one layer on a large serving platter.

Add the tomatoes, tomato paste, vinegar, garlic, bay leaf, salt, and a few grindings of pepper to the oil remaining in the skillet.

Bring to a boil over high heat and, stirring occasionally, cook briskly until the mixture is thick enough to hold its shape almost solidly in the spoon. Taste for seasoning.

With a spatula, spread the hot tomato sauce mixture evenly over the fish and cool to room temperature before serving. Psari savori is often accompanied by crusty loaves of fresh bread and a green salad.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-12-95

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